NSTG8R
Elio Addict
Showed it to a guy I work with that owns a catering business down south of here. Says he's making up a mess of those for Memorial Day!
-
Welcome to Elio Owners! Join today, registration is easy!
You can register using your Google, Facebook, or Twitter account, just click here.
Food/recipe/restuarant Thread
- Thread starter LockMD
- Start date
looking forward to hearing how it goes
Folks
Elio Addict
What a bunch of Hooy. This is precisely what we end up with when someone has not the slightest idea of what grilling is all about. Mommy!!! Leeroy's playing with his food again. The ground chuck ends up nothing but boiled beef next to bacon and stuffing and raw to boot. First rule violation was that all beef is to be seared, be it ground or other wise. 2nd violation is never attempt any form of slow baking or roasting on anything but Memphis style Bar BQ. Not to mention the make shift excuse for a smoker that He's using. I hear you can be arrested in Memphis if they catch barbquing anything but pork. Ok, but just chicken as a substitute maybe. OK i like barbqued bologna chunks too. As a matter of facts whose going to be the first to call this video a bunch of wanabe rednecks with the worst entry music I've ever heard. LOL.Mama don't let your babes to grow up and be wanabe rednecks. LOL
I gotta ask Lock, is your grill still working fine? Any pros and cons to the pellet grills? Target has the one you have for $120.00 off on sale. I may just have to pull the trigger on it.No even states never use any gas/propellant/charcoal Just the pellets, I'm using Hickory at the moment but going to try Pecan next. I bought mine via Home Depot online only FREE shipping was a plus LOL At first I was worried cause I was having trouble finding the pellets locally OSH had limited supply and not a lot of variety but then I found ACE carries a wide selection.
NSTG8R
Elio Addict
NSTG8R
Elio Addict
Can't say I agree, but I'll report back, and let you know how they turned out this weekend!
Well not really. It's online only and would have to be shipped. I've done a lot of research on pellet grills since finding out about them from LockMD. I had decided on this one because this company has a reputation of very high build quality (they use heavier guage steel than most others) and great customer service.http://www.rectecgrills.com/rec-tec-mini-portable-wood-pellet-grill-rt-300/. The name "Mini" is a little misleading. It has 300 sq. in. of cooking space which is plenty for my small family.Just in time for the holiday weekend!
Can't say I agree, but I'll report back, and let you know how they turned out this weekend!
Folks
Elio Addict
Maybe I came on a little strong against a beer can burger but any critical analysis of cooking procedures will reveals this is just playing around. Just make a normal patty then press your thumb in the center to make the patty thinner in the center. Salt and pepper while grilling on as hot a fire as you can muster. The thumb print prevents patty from swelling into a ball so prevelent with most grillers. Add had a half tsp (guestimate) of Worcestershire sauce to the thumb print. Throw some plain old American cheese on there at the last flip over. Toast your buns on the side as a last thing before you flip for the last time. I can't stand big old fat burgers. I like mine just thick enough to enjoy the crisp on the out side. No boiled beef for me. Heck even the bacon is chewy rubber not crispy.Can't say I agree, but I'll report back, and let you know how they turned out this weekend!
NSTG8R
Elio Addict
Actually, I need to retract my "Can't say I agree." statement...partially. 100% with you on beef being best 'flame grilled/seared"...at first, but I've done briskets and a meatloaf (yes...I make a wicked good meatloaf!
) that I put directly over the coals for a short amount of time, and then move them over for the actual cooking (about 4-6 hrs for the brisket if I recall). Bacon (thick slab) gets thrown on the smoker just about everytime it gets fired up and comes out awesome (1/2 hour or so at around 250F). Also 100% with you on slow smoking pork on a smoker (I've got an Oklahoma Joe), but I was a Weber owner for 30+ years before I got the smoker, and used to do everything from ribs to a whole turkey every Thanksgiving...Always came out fantastic. Speaking of Memphis BBQ, that's on my list of stuff to do on the trip back with my Elio...can't wait. Recommend any BBQ joints in that area?